US5053240A - Norbixin adducts with water-soluble or water-dispersible proteins or branched-chain or cyclic polysaccharides - Google Patents

Norbixin adducts with water-soluble or water-dispersible proteins or branched-chain or cyclic polysaccharides Download PDF

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US5053240A
US5053240A US07/426,578 US42657889A US5053240A US 5053240 A US5053240 A US 5053240A US 42657889 A US42657889 A US 42657889A US 5053240 A US5053240 A US 5053240A
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norbixin
water
magenta
red
substrate
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Paul H. Todd, Jr.
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Kalamazoo Holdings Inc
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Kalamazoo Holdings Inc
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Priority to CH3312/90A priority patent/CH680790A5/de
Priority to ES9002639A priority patent/ES2032360B1/es
Priority to CA002028156A priority patent/CA2028156C/en
Priority to GB9022988A priority patent/GB2239020B/en
Priority to FR9013106A priority patent/FR2653439A1/fr
Priority to DE4033690A priority patent/DE4033690A1/de
Priority to DK255690A priority patent/DK255690A/da
Priority to IE379690A priority patent/IE903796A1/en
Priority to JP2286926A priority patent/JPH03160946A/ja
Priority to IT02186690A priority patent/IT1245630B/it
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    • C—CHEMISTRY; METALLURGY
    • C07—ORGANIC CHEMISTRY
    • C07K—PEPTIDES
    • C07K17/00—Carrier-bound or immobilised peptides; Preparation thereof
    • C07K17/02—Peptides being immobilised on, or in, an organic carrier
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/145—Acids, anhydrides or salts thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
    • A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
    • A23L5/44—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives using carotenoids or xanthophylls
    • C—CHEMISTRY; METALLURGY
    • C07—ORGANIC CHEMISTRY
    • C07C—ACYCLIC OR CARBOCYCLIC COMPOUNDS
    • C07C57/00—Unsaturated compounds having carboxyl groups bound to acyclic carbon atoms
    • C07C57/02—Unsaturated compounds having carboxyl groups bound to acyclic carbon atoms with only carbon-to-carbon double bonds as unsaturation
    • C07C57/13—Dicarboxylic acids

Definitions

  • This specification describes a new and novel adduct form of norbixin, a dicarboxylic acid carotenoid derived from annatto seed.
  • This seed is produced by a tropical bush, indigenous to the Amazon basin and presently cultivated in the tropics throughout the world.
  • the outside of the seed is covered with as much as 1% to 2% bixin, which is the monomethyl ester of norbixin.
  • the bixin is readily removed from the fresh seeds as a paste, and as such is used as a cosmetic and food color by the peoples indigenous to the Amazon area. Since settlement of the New World, it has become a common colorant for fats, in its paste form, and more recently has been refined and prepared as a microcrystalline suspension in vegetable oil or as a more dilute solution in vegetable oil.
  • bixin are used to color margarine, butter, frying oils and, when dispersed on carriers such as salt, as seasonings for sauces and the like.
  • Preparations comprising bixin are now generally made by solvent extraction and purification of the pigment.
  • Norbixin being saponified bixin, is made by the alkaline saponification of bixin. This is most commonly done by extracting the seeds with aqueous alkali and heating. The resulting product, known commercially as "cheese color", is the basis of the coloring of most cheddar cheeses. It is added directly to the churn or milk, which is acid, and which precipitates the norbixin, which in turn colors the butterfat during fermentation. This direct alkaline extract contains other alkali-soluble materials, many of which are brownish in shade, and these also contribute to the coloration of the cheese. This tends to reduce the chroma, which is the equivalent of introducing more gray into the pigment.
  • norbixin is made by saponification of relatively pure bixin, which has been prepared by crystallization from a solvent such as ethyl acetate or chloroform. This improves the chroma, and therefore the brightness of the color.
  • Such type of product may be used to give an orange cast to cereals, by addition of the alkaline norbixinate solution or powder to the dough, wherein norbixin precipitates due to the acidity. Upon cooking, it distributes the orange color throughout the batter.
  • norbixin made from pure bixin--75% pure or more--has greater chroma and purity of hue, it is the preferred form of norbixin for use in forming the adduct described in this specification. However, the less pure, conventional cheese color types may also be employed where purity of color is not of paramount significance.
  • Norbixin is insoluble in water, whereas the salts, such as potassium norbixinate (very soluble) and sodium norbixinate (less soluble), dissolve under alkaline conditions to give an orange color.
  • These salts are available in dry as well as liquid form, either admixed with an alkaline earth carbonate carrier, or dried and mixed with a modified food starch. These dry products have the same properties as the aqueous norbixinate solutions, being dispersible in water, possessing an orange shade, and being useful for mixing into flours or seasoning.
  • norbixin may be precipitated from its norbixinate solution by the addition of acid, and the resulting liquid dispersed on salt to give a product suggested for seasoning salt coloration.
  • the art also shows the preparation of a "lake” type water-insoluble coloring made by admixing norbixinate solution with cellulose, boiling, adding salt to "fix” the pigment on the cellulose, removing the water and excess norbixinate by filtration, and washing finally with very dilute acetic acid to provide a neutral powder.
  • the color while brownish, and not the orange of the conventional norbixinate preparations, is said to be suitable for coloring tablets. It is not suggested for use as a food coloring.
  • norbixinate preparations are made using polysorbate 80 and optionally propylene glycol.
  • the polysorbate 80 is a common food grade emulsifier and, upon addition to acidic media the norbixinate in solution in the polysorbate 80 changes to norbixin, which remains emulsified by the polysorbate 80.
  • These solutions are orange, and their chroma and purity will depend upon the purity of the bixin used to make the norbixinate. They are called "acid-stable" annatto colors, and are useful in sauces and dressings.
  • the norbixinates become free norbixin upon addition to foodstuffs, which are acidic, and wherein they express their expected orange to orange-brown color.
  • FIGS depict absorption spectra of various complexes or adducts of the invention and of corresponding uncomplexed or unadducted materials for comparison, and wherein:
  • FIG. 1 is an absorption spectrum of a norbixin-gum arabic adduct of the invention diluted in water at pH3 and showing no peaks but showing considerable absorbance at 550 nm;
  • FIG. 2 is an absorption spectrum of norbixin plus polysorbate 80 diluted in water at pH3 and showing the characteristic peaks;
  • FIG. 3 is an absorption spectrum of a norbixin-gelatin adduct of the invention diluted in water at pH3 and again showing no peaks, but again showing considerable absorbance at 550 nm;
  • FIG. 4 is an absorption spectrum of norbixinate diluted in distilled water and again showing the characteristic peaks
  • FIG. 5 is an absorption spectrum of soybean oil saturated with norbixin and diluted 50% in soybean oil, once again showing the characteristic peaks in the 430-490 nm range.
  • the invention then, inter alia, comprises the following, alone or in combination:
  • a process for preparing a complex of norbixin and a substrate selected from a water-soluble or water-dispersible branched-chain or cyclic polysaccharide and a water-soluble or water-dispersible protein which comprises admixing the substrate and norbixin in an aqueous solution at a pH above about 8.5, at which pH the norbixin is present in its water-soluble orange alkaline form, and then acidifying to drop the pH to below about 7.7, thereby complexing the norbixin in the reddish or magenta form of its complex with the substrate; such a
  • the substrate is selected from milk protein, sodium caseinate , whey, gelatin, modified food starch, pectin, a vegetable gum, propylene glycol alginate, cyclodextrin, maltodextrin derived from amylopectin, and carboxymethylcellulose; such a
  • the substrate is a combination of gelatin and a vegetable gum; such a
  • the substrate is a combination of gelatin and gum arabic; such a
  • the substrate is gelatin, gum arabic, gum karaya, gum ghatti, modified food starch, cyclodextrin, or carboxymethylcellulose; such a
  • the solvent is selected from the group consisting of alcohols, glycerine, and propylene glycol; and such a
  • the solvent is ethyl alcohol, isopropyl alcohol, glycerine, or propylene glycol.
  • a norbixin complex with a water-soluble or water-dispersible branched-chain or cyclic polysaccharide or a water-soluble or water-dispersible protein which will not precipitate upon standing in water which gives an essentially stable reddish or magenta solution in water at a pH of 3 to 4, which has an increased absorption at 550 nm and a reduced absorption in the 460-550 nm range when compared with norbixin or norbixinate, and from which complex norbixin cannot be removed by centrifugation at a neutral to acidic pH; such a
  • the substrate is selected from milk protein, sodium caseinate, whey, gelatin, modified food starch, pectin, a vegetable gum, propylene glycol alginate, cyclodextrin, maltodextrin derived from amylopectin, and carboxymethylcellulose; such a
  • norbixin complex of norbixin with a substrate selected from a water-soluble or water-dispersible branched-chain or cyclic polysaccharide and a water-soluble or water-dispersible protein, the norbixin being complexed to the substrate by acidification from an alkaline solution of norbixin and substrate; such a
  • norbixin complexed with a water-soluble or water-dispersible branched-chain or cyclic polysaccharide or a water-soluble or water-dispersible protein by a process which comprises contacting the substrate and norbixin in an aqueous solution at a pH above about 8.5, at which pH the norbixin is present in its water-soluble orange alkaline form, and then acidifying to drop the pH to below about 7.7, thereby complexing the norbixin in the reddish form of its complex with the substrate; and such a
  • norbixin complexed with a water-soluble or water-dispersible branched-chain or cyclic polysaccharide or a water-soluble or water-dispersible protein according to any of the procedures mentioned in the foregoing.
  • a food or beverage colored with an adduct of norbixin with a water-soluble or water-dispersible protein or branched-chain or cyclic polysaccharide such as
  • reddish, acid-stable, liquid or powdered adduct or complexed forms of norbixin may be used to impart a bright reddish or magenta color to a food or beverage, as opposed to the orange shades obtainable with the usual norbixinate solutions or powders.
  • the substrate, with which the norbixinate forms the norbixin adduct may be a water-soluble or water-dispersible branched-chain or cyclic polysaccharide or protein. It differs in chemical constitution from the modified food starch powders made with norbixinate in that it contains only norbixin, and no norbixinate.
  • the adduct has the same water solubility as the substrate, is typically reddish in hue, has a spectrum different from that of norbixin emulsions and from that of norbixinates, and has greater tinctorial power. It offers the food technologist a new kind of annatto color, being different in shade than colors of the prior art. It provides a beverage color made without prooxidant emulsifiers, such as polysorbate 80, and it offers acid stability on a wide range of substrates.
  • An additional form of this invention consists of a coacervate "double" adduct, preferably made by mixing substrates of opposite ionic change, to form a further new class of colors useful in the preparation of foods.
  • adduct when used herein, is used in its conventional sense, to mean a complex molecule formed by association of different molecules into an inclusion complex, in which one compound is contained within the lattice or helix of another compound, or in which two different compounds are tightly bound to one another by hydrogen bonding or the like.
  • the substrate must be a water-dispersible or water-soluble branched-chain or cyclic polysaccharide, or a water-dispersible or water-soluble protein.
  • Straight-chain water-insoluble polysaccharides such as cellulose, will not work.
  • operative substrates include milk protein, sodium caseinate, whey, gelatin, modified food starch, pectin, a vegetable gum such as gum arabic, gum karaya, or gum ghatti, propylene glycol alginate, cyclodextrin, maltodextrin derived from amylopectin, and carboxymethyl cellulose.
  • the norbixinate solution must be mixed with the substrate at an alkaline pH, so that adduct formation initiates under alkaline conditions.
  • the pH is therefore at least about 8.5 but preferably at least about 9 and advantageously 10-12.
  • the temperature is preferably ambient, is sometimes advantageously higher, but may sometimes even be somewhat lower.
  • the alkaline solution must be acidified relatively slowly, to enable the norbixinate to form a stable adduct rather than be precipitated as free norbixin.
  • the final pH must be below about 7.7, and is preferably below about 6.8 and optimally about 6 to about 6.7, but may be even lower, such as pH3, if the substrate is not degraded at such lower pH.
  • norbixinate is derived from relatively pure bixin, which improves chroma, purity of color, and solubility of adduct.
  • the process of the invention may conveniently but not necessarily be carried out in the presence of a water-miscible non-acidic solvent which does not interfere with the adducting or complexing of the norbixin with the substrate and, for example, the solvent may conveniently be selected from the group consisting of alcohols, glycerine, and propylene glycol, most preferably ethyl or isopropyl alcohol, glycerine, or propylene glycol.
  • Two preferred proteins are skim milk and gelatin, and two preferred branched-chain polysaccharides are gum arabic and carboxymethylcellulose.
  • the basic procedure for forming the adducts is the same: raising the pH of an aqueous solution to at least 8.5, as by the addition of KOH or NaOH, and then adding an alkaline solution of norbixinate, agitating, and slowly acidifying, as with dilute phosphoric acid.
  • the acidified solutions may be used as such, or preferably spray dried to provide a bacteriologically-stable powder.
  • skim Milk 200 ml of skim milk was warmed to about 30° C. and the pH was raised from 6.5 to 10.0 with dilute KOH. Then 21 ml of 6.6% potassium norbixinate solution was added, which raised the pH to 10.8. The mixture was agitated for 10 minutes, and then acidified to a pH of 6.5 with 5% phosphoric acid over a period of 12 minutes. The resulting solution of norbixin adduct with skim milk proteins was spray dried. Upon reconstitution to 10% in water, it had the appearance and properties of the pH 6.5 norbixin-skim milk solution, being bright red to magenta in color. Use of liquid whey instead of skim milk gives an equally interesting and highly-colored norbixin adduct product.
  • a 2% solution of 200 bloom gelatin was prepared by warming 4 g of gelatin in 200 ml water to 40° C., at which temperature it was dissolved. The pH was raised to 11 and 2 ml of 6.6% potassium norbixinate solution was added and the mixture agitated for ten minutes. It was acidified over 15 minutes to a pH of 6.8 with 1% H3PO4. It was used as such, or dried and ground to a powder, to impart a bright red color upon dilution in water or juice.
  • Carboxymethylcellulose A 2% solution of carboxymethylcellulose was prepared by dusting it into 40° C. water and hydrating it for six hours. It was a viscous syrup. The pH was raised to 11, 2% by volume of a 6.6% solution of potassium norbixinate was added, and the mixture agitated for thirty minutes. It was acidified to a pH of 6.5 with 1% H3PO4 over ten minutes, during which time the norbixin-CMC adduct formed. The product was reddish orange and, upon dilution of one part with five parts of water, it was viscous on cooling. In this form it added color and viscosity to various sauces. It was acid stable (pH3).
  • the norbixin could not be removed from the substrate by centrifugation at a neutral to acidic pH.
  • Skim milk norbixin adduct powder made in Example 1(a) was diluted 1:10 with water, and added to the whole milk to a concentration of 50 ppm norbixin.
  • the milk was raspberry in color, and of comparable intensity of color. At 100 ppm, it is expectedly stronger.
  • gelatin 200 bloom (warmed to 35° C.)
  • polysorbate 80 an oleaginous emulsifier
  • each solution was raised to 10, one (1) ml of 6.6% norbixinate solution added, and the solutions were acidified over 5 minutes with 0.5% H3PO4, to form the adducts in the case of the gelatin and gum arabic, and emulsified norbixin in the case of polysorbate 80.
  • These solutions were in turn diluted 1:100 in distilled water, with the pH thereof adjusted to 3. Spectra of the solutions were run, and the visual appearance noted.
  • soy bean oil 100 ml of soy bean oil, 50 ml of water, 1 ml of 6.6% norbixinate, and sufficient acid to reduce the pH to 5 were warmed to 50° C. and agitated for two hours to form a saturated solution of norbixin in soy oil.
  • the oil was separated, filtered, and the spectrum run against soy oil as a blank, to show the spectrum of norbixin in soy oil.
  • the arabic adduct was clear red, the polysorbate 80 solution clear light orange.
  • the adduct not only has about 10 times the absorbance of the polysorbate emulsified norbixin at 550 nm, but also only about 65% as much absorbance in the blue 460 nm region, which accounts for its red color as compared with the orange color of the norbixin dissolved in polysorbate 80.
  • the spectra are shown in FIGS. 1-5. It is evident that they fall into two classes: spectra of free norbixin with two peaks in the 450-500 nm region, similar to the spectrum of norbixinate diluted in distilled water; and spectra of the adduct, having smooth curves and substantial absorbance at 550 nm in relation to the absorbance at 460 nm. This reflects the visual differences: the free norbixin in distilled water, polysorbate 80, and soy oil is orange, and the adduct is red-magenta.
  • the adducts of the other water-soluble and water-dispersible proteins and branched-chain and cyclic polysaccharides mentioned in this specification behave the same way although, if the substrate is hazy, as in the case of skim milk, the dispersion of the adduct will also be hazy.
  • the behavior of the adduct supports the inference to be drawn from the spectral characteristics: the adduct is a different chromophore than norbixin, or even norbixinate, per se. It should also be noted that the spectral curves of the adducts do not possess the typical double peaks in the 460 nm region (at ca. 490 and 466) which are characteristic of norbixin, besides having entirely different absorbancies at 460 and 550 nm, as noted above.
  • Ionic reactions are instantaneous and, ordinarily, it would not appear necessary to slowly neutralize the solution of norbixinate and substrate. However, it appears to take a short time for the adduct to form during the neutralization process, and it is therefore preferred to drop the pH slowly over a period of a few minutes. If done in less than a minute, and especially less than 30 seconds, most of the norbixin appears to be precipitated in its free form, and the hue will be relatively orange and the tinctorial power relatively low.
  • a 1% solution of 40 bloom gelatin was prepared and the pH raised to 10. Then 1 ml of a 6.6% norbixinate solution was added, and the mixture allowed to stir for ten minutes at 25° C. A portion was neutralized to a pH of 6.5 in 30 seconds, a second portion in 1 minute, a third portion in 2 minutes, a fourth portion over 5 minutes, and a fifth portion over 10 minutes.
  • the lower limit of the starting alkaline norbixinate solution is that pH at which substantially all of the dicarboxylic acid is in its salt form, and therefore soluble in the aqueous solution or suspension of substrate. If it is present as free norbixin, rather than norbixinate, the adduct will not form.
  • This lower limit of the norbixinate solution can be determined by making a dilute solution of potassium norbixinate (200 ppm) and slowly acidifying it. At a pH of 8.5, it becomes hazy due to free norbixin being formed, and this is the lower limit of the pH for the norbixinate solution. Solubility will be limited in more concentrated norbixinate solutions at this pH, and the preferred lower pH limit is therefore at least about 9 and more preferably 10 to 12.
  • the upper limit of pH of the norbixin adduct solution is determined by the pH at which substantially all of the norbixinate has been converted to norbixin adduct. This pH is about 7.7, which can be determined by preparing a 2000 ppm gum arabic solution, filtering, adjusting pH to 10, and adding 200 ppm norbixinate.
  • the pH is then lowered stepwise, withdrawing samples for spectral analysis.
  • the samples are diluted 1/100 in pH 3 water (pH 3 being chosen to show the remarkable stability of the adduct at this pH; a higher pH gives the same result), and the absorbance at 460 in the blue region and in the green (550 nm) recorded.
  • pH 3 being chosen to show the remarkable stability of the adduct at this pH; a higher pH gives the same result
  • the absorbance at 460 in the blue region and in the green (550 nm) recorded.
  • Table II these absorbances are related to that of a sample taken at pH 6.7 as 100. No correction is made for dilution due to acidification, which would decrease the numbers below 100 slightly.
  • Table II shows that the absorbance in the green region of the spectrum (550 nm) due to the formation of the adduct is essentially complete at pH 7.7, but does increase further as the pH is lowered. It also shows that the absorbance in the blue region of the spectrum (460 nm) relative to that in the green region changes at pH 7.7 from that at 9, and increases somewhat more on further reduction of the pH, which demonstrates that the absorbtion spectrum of the adduct is very different from that of norbixinate and that of the free norbixin dissolved and emulsified in polysorbate 80 of Example 2(b).
  • the adducts Upon addition to pH 3 buffered water, the adducts were red and stable; the non-adducted, non-acidified preparations were weak orange, and the gum arabic preparation precipitated.
  • Microcrystalline cellulose and guar gum are two examples of straight-chain polysaccharides widely used to impart viscosity to foods. These do not form adducts with norbixin as shown by their coloration and behavior.
  • Guar gum was hydrated in water (2 g/400 ml) overnight, resulting in a viscous solution. (More concentrated solutions would not stir.) Then 2 ml of a 6.6% norbixinate solution, of 8% KOH concentration, was added. The resulting pH was 10.7.
  • products 1(a) and 1(b) were dried and powdered.
  • the powder of 1(a) was orange brown, and that of 1(b) reddish brown.
  • water-soluble and water-dispersible branched-chain polysaccharides and water-soluble and water-dispersible proteins are encompassed by the concept of this invention, and representative items such as high ethoxy pectin, propylene glycol alginate, gums guar and karaya, carrageenan, and maltodextrins made from amylopectins (a branched-chain starch), as well as so-called "modified starches” in general, and casein, hydrolyzed soy protein, and high protein flours such as mustard, are also suitable substrates for forming an adduct of the invention, a unique adduct can be formed with a conical, cyclic saccharide called a cyclodextrin.
  • beta cyclodextrin For example, 4 g of beta cyclodextrin was dissolved in hot water (50° C.), and the pH adjusted to 10. Then 2 ml of a 6.6% norbixinate solution was added, and the mixture neutralized over 10 minutes at 40° C. to pH 6 with phosphoric acid. The resulting deep orange red solution was clear. Upon cooling, the adduct precipitated due to insolubility of cyclodextrin. The precipitate, when redissolved in water, gave a clear orange-red solution at pH 3.
  • Example 1(c) The gum arabic-norbixin adduct of Example 1(c) was mixed with propylene glycol to give solutions containing 25% and 50% propylene glycol. Both solutions were stable and gave bright red colors when added to water.
  • solvents such as glycerine, ethanol, and isopropanol, which are conventionally used in foods, are suitable diluents and bacteriostatic agents.
  • glycerine glycerine, ethanol, and isopropanol
  • bacteriostatic agents Suitable diluents and bacteriostatic agents. The use of such solvents permits preparation of stable liquid forms of this invention, which are not subject to bacteriological attack.
  • water solutions themselves can be used directly by adding to the food if they are protected from spoilage.
  • An adduct employing a coacervate of gelatin and gum arabic was made as follows: 6 g of 200 bloom gelatin was dissolved in 200 ml of 40° C. water. Then 6 g of gum arabic was similarly dissolved. The solutions were mixed, and immediately became cloudy as the coacervate formed. The pH was raised to 10 at which point the solution clarified. Then 6 ml of 6.6% norbixinate were added and the mixture agitated 10 minutes and then slowly acidified to pH 6.5 to form the adduct and reform the coacervate. Upon addition of the coacervate-adduct to water, it gave a bright red, clear solution, superior in chroma and redder than equivalent concentrations of either the gelatin or gum arabic adduct alone.
  • coacervates may be made in the same manner but using substrates other than the above, and by increasing ion levels in the aqueous media, which procedures are also contemplated by this specification.
  • the adduct of the invention in powdered or liquid form, may be added directly to foods.
  • the spray-dried skim milk powder added to yogurt, gives it a strawberry hue.
  • the spray-dried skim milk powder added to yogurt, gives it a strawberry hue.
  • the spray-dried skim milk powder When added to a milkshake, it will give it an orange to red hue, depending upon the level of addition.
  • the gum arabic or other polysaccharide adduct may be added to a juice, such as a vegetable juice, to enhance its brightness and redness. It may be combined with a complex of curcumin with a similar substrate to give a yellow-orange color. It may be added to orange juice to provide a deeper hue, or to an orange drink, in combination with complexed curcumin, to soften the yellow of curcumin.
  • the present invention provides a novel, water-soluble, clear, and adaptable norbixin which provides a reddish to magenta color, which differs in kind from the prior art product which provides an orange color, being a complex or adduct of norbixin formed on a substrate in alkaline solution, and then neutralized and acidified to its acidic form as a complex on the substrate.
  • This novel complex is shown to have unique properties not available to the prior art.
  • Critical to the present invention is the dissolution of norbixin in alkaline solution, admixing with a substrate which may be a water-soluble or water-dispersible branched-chain or cyclic polysaccharide or a water-soluble or water-dispersible protein, and acidification.
  • the substrate may be a common component of food, which has value in itself, and which is compatible with food in which the color is used. Coloring to taste is readily achieved.

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US07/426,578 1989-10-24 1989-10-24 Norbixin adducts with water-soluble or water-dispersible proteins or branched-chain or cyclic polysaccharides Expired - Fee Related US5053240A (en)

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US07/426,578 US5053240A (en) 1989-10-24 1989-10-24 Norbixin adducts with water-soluble or water-dispersible proteins or branched-chain or cyclic polysaccharides
CH3312/90A CH680790A5 (es) 1989-10-24 1990-10-16
ES9002639A ES2032360B1 (es) 1989-10-24 1990-10-19 Procedimiento para preparar un complejo de norbixina y un substrato seleccionado de un polisacarido de cadena ramificada o ciclico o una proteina solubles en agua o dispersables en agua o una combinacion de los mismos.
CA002028156A CA2028156C (en) 1989-10-24 1990-10-22 Norbixin adducts with water-soluble or water-dispersible proteins or branched-chain or cyclic polysaccharides
DE4033690A DE4033690A1 (de) 1989-10-24 1990-10-23 Norbixin-addukte
FR9013106A FR2653439A1 (fr) 1989-10-24 1990-10-23 Produits d'addition de norbixine avec des proteines ou des polysaccharides a chaine ramifiee ou cycliques, hydrosolubles ou dispersables dans l'eau.
GB9022988A GB2239020B (en) 1989-10-24 1990-10-23 Norbixin adducts with water-soluble or water-dispersible proteins or branched-chain or cyclic polysaccharides
DK255690A DK255690A (da) 1989-10-24 1990-10-23 Norbixinkomplex
IE379690A IE903796A1 (en) 1989-10-24 1990-10-23 Norbixin adducts with water-soluble or water-dispersible¹proteins or branched-chain or cyclic polysaccharides
JP2286926A JPH03160946A (ja) 1989-10-24 1990-10-24 ノルビキシン付加物と、水に可溶な又は水に分散可能なタンパク又は分枝鎖があるか又は環状のポリサッカライド
IT02186690A IT1245630B (it) 1989-10-24 1990-10-24 Procedimento per preparare un complesso di norbixina con un polisaccaride ciclico o a catena ramificata solubile in acqua oppure una proteina solubile in acqua o disperdibile in acqua

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DE (1) DE4033690A1 (es)
DK (1) DK255690A (es)
ES (1) ES2032360B1 (es)
FR (1) FR2653439A1 (es)
GB (1) GB2239020B (es)
IE (1) IE903796A1 (es)
IT (1) IT1245630B (es)

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US6156360A (en) * 1997-09-27 2000-12-05 General Mills, Inc. Stabilized annatto-caramel food colorant
US6458394B1 (en) 1997-08-08 2002-10-01 Rhodia Inc. Process for the uniform coloration of cheese
US20060194973A1 (en) * 2005-02-24 2006-08-31 Diffusion Pharmaceuticals Llc Trans carotenoids, their synthesis, formulation and uses
US20080255246A1 (en) * 2007-04-13 2008-10-16 Diffusion Pharmaceuticals Llc Use of bipolar trans carotenoids as a pretreatment and in the treatment of peripheral vascular disease
US20090110746A1 (en) * 2007-10-31 2009-04-30 Diffusion Pharmaceuticals Llc New class of therapeutics that enhance small modecule diffusion
US20100272859A1 (en) * 2007-08-28 2010-10-28 Pepsico, Inc. Delivery and controlled release of encapsulated water-insoluble flavorants
KR101017668B1 (ko) * 2003-08-25 2011-02-25 디퓨젼 파마슈티컬즈 엘엘씨 양극성 트랜스 카로티노이드 염과 이들의 용도
US8269027B2 (en) 2002-02-25 2012-09-18 Diffusion Pharmaceuticals Llc Bipolar trans carotenoid salts and their uses
US20150119474A1 (en) * 2012-05-16 2015-04-30 Chr. Hansen A/S Composition comprising norbixin as an orange/red pigment
US9186640B2 (en) 2007-08-28 2015-11-17 Pepsico, Inc. Delivery and controlled release of encapsulated lipophilic nutrients
US9675701B2 (en) 2014-05-26 2017-06-13 L'air Liquide, Societe Anonyme Pour L'etude Et L'exploitation Des Precedes Georges Claude Coloured disinfectant preparation based on bispyridiniumalkane
US10016384B2 (en) 2010-06-02 2018-07-10 Diffusion Pharmaceuticals Llc Oral formulations of bipolar trans carotenoids
US10130689B2 (en) 2009-06-22 2018-11-20 Diffusion Pharmaceuticals Llc Diffusion enhancing compounds and their use alone or with thrombolytics
US11185523B2 (en) 2016-03-24 2021-11-30 Diffusion Pharmaceuticals Llc Use of bipolar trans carotenoids with chemotherapy and radiotherapy for treatment of cancer
CN114631570A (zh) * 2022-03-21 2022-06-17 南昌大学 一种抑制胭脂树橙泄漏的奶酪加工方法

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DE4424085A1 (de) * 1994-07-11 1996-01-18 Basf Ag Kaltwasserdispergierbare Zubereitungen fettlöslicher Wirkstoffe
EP1346649A3 (en) † 1996-01-22 2003-12-10 Chr. Hansen A/S Water dispersible compositions containing natural hydrophobic pigment, method of preparing same and their use
ATE208568T1 (de) * 1996-03-27 2001-11-15 Nestle Sa Protein-verkapselte teilchen aus einer polysaccharid-enthaltender dispersion
JP2007277471A (ja) * 2006-04-11 2007-10-25 Taisho Technos Co Ltd アナトー色素製剤
FR2947173B1 (fr) * 2009-06-25 2012-01-27 Inst Biophytis Composition alimentaire destinee a la protection solaire
JP5589203B2 (ja) * 2010-08-25 2014-09-17 東洋インキＳｃホールディングス株式会社 ノルビキシン水性分散体とその製造方法
FR2974976B1 (fr) * 2011-05-13 2014-02-07 Innovation Dev Organisation Conception Et Realisation Additif pour la realisation de glacons colores, glacons colores contenant cet additif et procede de fabrication
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DE102017130313A1 (de) 2017-12-18 2019-06-19 Schülke & Mayr GmbH Gefärbte desinfizierende Zubereitung mit einem Gehalt an Octenidindihydrochlorid

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Cited By (26)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6458394B1 (en) 1997-08-08 2002-10-01 Rhodia Inc. Process for the uniform coloration of cheese
WO1999007233A1 (en) * 1997-08-08 1999-02-18 Rhodia Inc. Process for the uniform coloration of cheese
US6156360A (en) * 1997-09-27 2000-12-05 General Mills, Inc. Stabilized annatto-caramel food colorant
US6391372B1 (en) 1997-09-27 2002-05-21 General Mills, Inc. Stabilized annatto-caramel food colorant for RTE cereal
US6444249B1 (en) 1997-09-27 2002-09-03 General Mills, Inc. Stabilized annatto-caramel food colorant
US8269027B2 (en) 2002-02-25 2012-09-18 Diffusion Pharmaceuticals Llc Bipolar trans carotenoid salts and their uses
KR101017668B1 (ko) * 2003-08-25 2011-02-25 디퓨젼 파마슈티컬즈 엘엘씨 양극성 트랜스 카로티노이드 염과 이들의 용도
US20060194973A1 (en) * 2005-02-24 2006-08-31 Diffusion Pharmaceuticals Llc Trans carotenoids, their synthesis, formulation and uses
US11278621B2 (en) 2005-02-24 2022-03-22 Diffusion Pharmaceuticals Llc Trans carotenoids, their synthesis, formulation and uses
US9950067B2 (en) 2005-02-24 2018-04-24 Diffusion Pharmaceuticals, LLC Trans carotenoids, their synthesis, formulation and uses
US8030350B2 (en) 2005-02-24 2011-10-04 Diffusion Pharmaceuticals Llc Trans carotenoids, their synthesis, formulation and uses
US20080255246A1 (en) * 2007-04-13 2008-10-16 Diffusion Pharmaceuticals Llc Use of bipolar trans carotenoids as a pretreatment and in the treatment of peripheral vascular disease
US8293804B2 (en) 2007-04-13 2012-10-23 Diffusion Pharmaceuticals Llc Use of bipolar trans carotenoids as a pretreatment and in the treatment of peripheral vascular disease
US9186640B2 (en) 2007-08-28 2015-11-17 Pepsico, Inc. Delivery and controlled release of encapsulated lipophilic nutrients
US20100272859A1 (en) * 2007-08-28 2010-10-28 Pepsico, Inc. Delivery and controlled release of encapsulated water-insoluble flavorants
US20090110746A1 (en) * 2007-10-31 2009-04-30 Diffusion Pharmaceuticals Llc New class of therapeutics that enhance small modecule diffusion
US8206751B2 (en) 2007-10-31 2012-06-26 Diffusion Pharmaceuticals Llc Class of therapeutics that enhance small molecule diffusion
US10130689B2 (en) 2009-06-22 2018-11-20 Diffusion Pharmaceuticals Llc Diffusion enhancing compounds and their use alone or with thrombolytics
US11147859B2 (en) 2009-06-22 2021-10-19 Diffusion Pharmaceuticals Llc Diffusion enhancing compounds and their use alone or with thrombolytics
US10016384B2 (en) 2010-06-02 2018-07-10 Diffusion Pharmaceuticals Llc Oral formulations of bipolar trans carotenoids
US11491129B2 (en) 2010-06-02 2022-11-08 Diffusion Pharmaceuticals Llc Oral formulations of bipolar trans carotenoids
US20150119474A1 (en) * 2012-05-16 2015-04-30 Chr. Hansen A/S Composition comprising norbixin as an orange/red pigment
US9675701B2 (en) 2014-05-26 2017-06-13 L'air Liquide, Societe Anonyme Pour L'etude Et L'exploitation Des Precedes Georges Claude Coloured disinfectant preparation based on bispyridiniumalkane
US11185523B2 (en) 2016-03-24 2021-11-30 Diffusion Pharmaceuticals Llc Use of bipolar trans carotenoids with chemotherapy and radiotherapy for treatment of cancer
CN114631570A (zh) * 2022-03-21 2022-06-17 南昌大学 一种抑制胭脂树橙泄漏的奶酪加工方法
CN114631570B (zh) * 2022-03-21 2023-07-28 南昌大学 一种抑制胭脂树橙泄漏的奶酪加工方法

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ES2032360A1 (es) 1993-02-01
DE4033690A1 (de) 1991-04-25
DK255690A (da) 1991-04-25
GB9022988D0 (en) 1990-12-05
GB2239020A (en) 1991-06-19
IT9021866A1 (it) 1992-04-24
ES2032360B1 (es) 1993-12-16
IT1245630B (it) 1994-09-29
IE903796A1 (en) 1991-04-24
FR2653439A1 (fr) 1991-04-26
JPH03160946A (ja) 1991-07-10
CH680790A5 (es) 1992-11-13
CA2028156A1 (en) 1991-04-25
DK255690D0 (da) 1990-10-23
GB2239020B (en) 1993-07-21
IT9021866A0 (it) 1990-10-24
CA2028156C (en) 2001-02-13

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